Here is how Eggplant Parmesan Casserole may help you in weight reduction
Weight administration wants fixed efforts. If you're somebody trying to shed some further kilos then that you must always be on your toes. Watching your calorie consumption and likewise sticking to a balanced eating regimen is the key to an efficient weight reduction routine. It becomes actually hectic to strike that proper stability between style and health and subsequently, we need to discover an in-between answer the place taste meets health.
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Eggplant Parmesan Casserole
Eggplant Parmesan Casserole

Before you jump to Eggplant Parmesan Casserole recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can In Addition Be Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to eggplant parmesan casserole recipe. You can cook eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Eggplant Parmesan Casserole:
  1. Prepare 1 whole eggplant, skinned and cubed
  2. Provide 2 eggs
  3. Provide 1/4 cup flour
  4. Provide 10-20 basil leaves
  5. Use 1 cup parmesan
  6. You need 1 (45 oz) jar of pasta sauce
  7. Use 2 cups vegetable oil
  8. Prepare 2 cups dried penne
  9. Use 4 cups water
Instructions to make Eggplant Parmesan Casserole:
  1. Heat oil in a frying pan at medium high heat.
  2. Blend together eggs and flour. If it looks too thick add a bit of milk.
  3. Add a handful of the cubed eggplant to the batter and carefully place each one in the hot oil. Fry until each cube turns gold and starts to float the oil.
  4. Transfer cooked eggplant to a casserole dish. Repeat steps 3 until all the eggplant has been cooked and add the basil leaves.
  5. Preheat oven to 400 degrees.
  6. Boil the 4 cups of water for the pasta and cook penne for 15 minutes or till tender
  7. Drain pasta and add it to the eggplant pieces. Sprinkle with half a cup of parmesan and toss.
  8. Cover the penne and eggplant with the pasta sauce then top with remaining parmesan.
  9. Bake casserole for 15-20 minutes to heat through. Allow to stand 5 minutes before serving.

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